Description
Dense, chewy, and intensely chocolatey — these brookies taste like a brownie that learned how to be a cookie. They’re fudgy in the middle, crackly on top, and just the right amount of sweet. Ready in under an hour and super simple to whip up.
Ingredients
Scale
- 95 g (¾ cup) all-purpose (plain) flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp fine salt
- 225 g (1¼ cups) dark chocolate, roughly chopped
- 56 g (¼ cup) butter (salted or unsalted)
- 2 large eggs, at room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) demerara or raw sugar*
- 1 tsp vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Heat the oven & prep a sheet: Preheat to 160°C (320°F) with fan, or 170°C (338°F) conventional. Line a baking tray with parchment paper and set aside.
- Melt chocolate and butter: Put the chopped dark chocolate and butter into a heatproof bowl. Gently melt over a pan of simmering water (bain-marie), stirring until smooth. You can also microwave in short bursts (15–20 seconds), stirring between, until glossy. Stir in the vanilla and let the mixture cool slightly.
- Whisk eggs and sugars: Using an electric whisk, beat the eggs together with the caster and demerara sugars on high speed until the mixture becomes much lighter in color and noticeably thicker — roughly 4–6 minutes. You want it airy and ribbon-like when the whisk is lifted.
- Fold in the chocolate: Pour the slightly cooled melted chocolate into the whipped eggs in a slow stream, folding gently as you go so the eggs don’t collapse. Keep the motion light and patient.
- Add dry ingredients: Sift or whisk the flour, cocoa powder, baking powder and salt in a separate bowl. Fold this dry mix into the chocolate-egg batter just until blended. Finish by folding in the chocolate chips. Don’t overwork the batter.
- Portion and bake: Spoon tablespoon-sized mounds of batter onto the prepared tray (a cookie scoop helps for even sizes), leaving space between each. Bake 12–14 minutes: tops should look set and show a slight crackle while centers remain soft. Do not overbake — they’ll firm up as they cool.
- Cool & finish: Remove from oven and, if desired, sprinkle a pinch of sea salt over the hot brookies. Let them rest on the tray about 10 minutes so they stabilize, then transfer to a wire rack to cool completely.
Notes
- Chocolate melting: Heat gently. Overheating white/ dark chocolate makes it grainy — short bursts in the microwave or a low bain-marie work best.
- Whipping eggs: Room temperature eggs whip easier and reach more volume. Aim for a thick, pale mixture before adding chocolate.
- Even cookies: Use a scoop for consistent sizes and uniform baking.
- Cooling matters: Letting the brookies sit on the tray helps them set without falling apart.
- Demerara sugar: This raw sugar adds a subtle crunch and caramel note. If unavailable, use turbinado or regular granulated sugar — texture will be slightly different.
- Microwave alternative: If you melt chocolate in the microwave, 15–20 second bursts with stirring prevent overheating.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Calories: 210kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg